Back to blog

Vegan Eggplant "Unagi" Don

A vegan version of unagi don (grilled eel rice bowl). This eggplant unagi is reminiscent of a Japanese eel, with a similar sweet and savory sauce. This dish is perfect for anyone living a plant-based life or just trying to save a few bucks without sacrificing any flavor!
45 Minutes
7 Ingredients
Spice Level

Learn to make it

SEE ALL INGREDIENTS

Recipe for Vegan Eggplant "Unagi" Don

Ingredients

For 2 servings

  • 2-3 eggplants
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tsp sugar
  • Β½ tsp sesame seeds for garnish
  • 1 scallion, chopped
  • steamed rice for serving

Step by step

step 1

Preheat oven to 350℉ and prep the eggplant: use a fork to pierce holes evenly along each eggplant to let the steam escape while it roasts. Roast the eggplant for 30-40 minutes in the oven.

step 2

Cut off the ends of your eggplant, then cut it in half lengthwise. Peel off the skin and flatten the eggplant with the back of a knife.

step 3

Heat cooking oil in a frying pan and sear both sides of the eggplant over high heat until golden brown.

step 4

Add in soy sauce, mirin and sugar, then lower the heat to medium and cook for 1-2 minutes until the sauce is reduced.

step 5

Serve the eggplant "unagi" over a bed of white rice and garnish with sesame seeds and scallions. Dig in!